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Three Vegan Enchiladas on a dish with sour cream, fresh cilantro, and sliced avocado.
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5 from 7 votes

Vegan Enchiladas with Black Beans & Spinach

These vegan enchiladas are stuffed with a mix of spicy black beans, corn and spinach, smothered in sauce and baked to perfection. This delicious Mexican-inspired main dish is perfect for everything from busy weeknights to special occasions, and guaranteed to be a hit!
Prep Time20 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: American, Mexican
Servings: 4
Calories: 425kcal
Author: Alissa

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ancho chile powder
  • 1 (15.5 ounce/439 gram) can black beans, drained and rinsed
  • ¼ cup water
  • 2 cups fresh spinach, finely chopped and lightly packed
  • ½ cup frozen corn, thawed
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • ½ teaspoon salt, or to taste
  • Black pepper, to taste
  • 12 corn tortillas
  • 1 ½ cups red enchilada sauce, store-bought or homemade

For Serving

  • Vegan sour cream or cashew cream
  • Fresh cilantro, chopped
  • Avocado, sliced
US Customary - Metric

Instructions

  • Coat the bottom of a medium skillet with olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, until it begins to soften.
  • Add the garlic, jalapeño, cumin and ancho chile powder. Sauté the mixture for about 1 minute, until it becomes very fragrant.
  • Add the beans and water. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 5 minutes. Add more water if it dries up too much.
  • Use a potato masher to mash about half of the beans. Stir in the spinach and continue cooking the mixture just until the spinach wilts, 1 to 2 minutes.
  • Remove the skillet from heat and stir in the corn and lime juice. Season the mixture with salt and pepper.
  • Preheat the oven to 400°.
  • Spread about half of the enchilada sauce into the bottom of a 9 x 13 inch baking dish.
  • Place a large skillet over medium heat. Place a tortilla into skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute. Remove the tortilla from the skillet and place on a work surface. Spoon 3 to 4 tablespoons of the bean mixture into the tortilla and roll it up.
  • Place the rolled tortilla, seam side down, into the baking dish and spoon some of the enchilada sauce over it, spreading the sauce around to coat the entire outside of the enchilada. Repeat until all of the filling and tortillas have been used.
  • Bake the enchiladas for 20 minutes, or until most of the sauce on top has dried out and the tortillas are brown around edges (Note 1). Remove the dish from the oven and allow it to sit for 5 minutes.
  • Divide the enchiladas onto plates and top with vegan sour cream or cashew cream, avocado, and fresh cilantro. Serve.

Notes

  1. If you'd like to top your enchiladas with shredded some vegan cheese, sprinkle it on about halfway through baking.
  2. Nutrition information does not include toppings.

Nutrition

Serving: 3enchiladas | Calories: 425kcal | Carbohydrates: 78g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1128mg | Potassium: 760mg | Fiber: 18g | Sugar: 8g | Vitamin A: 2140IU | Vitamin C: 16mg | Calcium: 128mg | Iron: 5mg